Enjoy the finest heritage meat this Easter with our special-edition recipe collaboration with award-winning butchers Farmison & Co. Based in North Yorkshire and led by Michelin Star chef Jeff Baker, Farmison & Co source free-range and grass-fed heritage breeds from local dales for intense marbling and the fullest flavour. We’ve paired with our signature hand-rolled pasta and authentic Italian ingredients for an Easter celebration to remember.
A rich meat ragù is one of the most quintessentially northern Italian dishes one could think of and, whilst the ingredients required for this traditional sauce are few and simple, the cooking process is a labour of love. It is not so much complicated as slow, with hours spent simmering the sauce over a low heat to allow the delicious flavours of the meat to come to the fore. In our limited edition version of this dish we’ve opted for both pork and beef, with the highest quality meat provided by Farmison & Co and sourced from breeds native to Yorkshire and Northern England. The rich flavour of both the beef and the pork is testament to the quality of the meat, carefully selected by Farmison from local farmers and smallholders who take pride in their craft.
Served with fresh strands of tagliatelle, the delicious ragù clings to each piece of pasta, inviting you to tuck in. Our delicious sauce is infused with rich red wine which gives it a bold flavour without overpowering the taste of the meat. We can’t think of a better celebration of Easter than this delicious cultural fusion.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Tomatoes, Galloway Beef (Origin: UK) (13.5%), Yorkshire Pork Shoulder (Origin: UK) (13.5%), Chicken Stock (contains CELERY Seeds), Water, Onion, Carrot, CELERY, Red Wine (SULPHITES) (1%), Extra Virgin Olive Oil, Salt, Garlic, Sugar, Bay Leaf, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 691kcal
Following nutritional information is per 100g:
- Energy 786kJ
- Calories 188kcal
- Fat 3.4g
- Of which saturates 1.3g
- Carbohydrates 29.5g
- Of which sugars 3.6g
- Protein 9.7g
- Salt 0.5g
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .